| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Lamb, Roast, Meats | 1 | Servings | |
INGREDIENTS
| 1 | 6-8 lb boned and flattened leg of lamb | |
| 1/2 | c | Fresh minced parsley |
| 1 | Minced clove garlic | |
| 1/2 | ts | Crumbled sage leaves |
| 1 | ts | Crushed rosemary leave |
| 1 1/4 | ts | Divided salt |
| 1/4 | ts | Fresh ground pepper |
| 1/2 | c | Divided olive oil |
| sm | Quartered artichokes | |
| 6-8 whole heads garlic | ||
| New potatoes | ||
| Baby turnips | ||
| Leeks | ||
| Shallots | ||
| Carrots | ||
| Parsnips |
INSTRUCTIONS
Preheat oven to 400 degrees. Combine parsley, garlic, sage, rosemary, 1 teaspoon of the salt, and pepper. Spread lamb flat and rub with 1 teaspoon of the olive oil. Sprinkle with herb mixture and roll lamb up, tucking ends in. Tie in even roll with kitchen cord. Rub outside of lamb with 1 tablespoon oil, sprinkle with remaining salt. Place on rack in open, shallow roasting pan, fat side up, and roast 1 1/2 hours for rare or 2 hours for medium. During last 45 minutes to an hour, pour remaining oil into roaster, all around roast. Surround roast with choice of vegetables, covering each one with oil. Roast until vegetables are tender and lamb is done.
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